Boccalone salumi subscriptions?

Any feedback on the monthly offerings of the Incanto-affiliated Salumi Society (http://www.boccalone.com/Salumi-Society)? Rather a pricey, long-term investment for a pig in a poke [sorry, couldn't resist] but every variety of salumi I've had an Incanto has been excellent. How long does this stuff keep?

I can't comment on the subscription itself, but we buy quite a few of the Boccalone products from DeLessio in Falletti Foods on Broderick, and many of them last a very long time.

From a pure height of flavor perspective, you shouldn't hold on to them for a long time, but many of the offerings are cured meat, which means it is extremely resistant to spoilage. We had a ton of leftover sliced salami from a Christmas charcuterie platter, and it was probably a month old by the time we diced the last of it and threw it in a red pasta sauce for a midweek meal, which turned out to be fantastic due to the depth of the flavor of the (somewhat dried out) Boccalone salami.

I've done it for a while, though it is far less necessary now that you can get much of their line at retail shops. The salami and the vacuum packed lardo, guanciale, etc. last for at a couple of months. Vacuum packed sausages are good for at least a week, though I haven't pushed it further than that. Anything cut and wrapped while you wait is good for a few days.

I hadn't realized that their products were available in retail shops--any East Bay sites [the Boccalone website doesn't list retail options]? Do they sell items like the lardo and pancetta cut to order or only in vacuum packs?

Everything sold in shops that I've seen is sliced to order. I'm pretty sure I've seen the lardo, pancetta piana, and mortadella at the Pasta Shop. By subscription most things come vacuum packed, but if you order extra beyond your subscription, it is often cut to order.

I share a piglet with a friend as I live by myself. Sometimes it's a little overwhelming but I am very warmly welcomed at friends houses when I bring a little salumi as I can't finish it. :) The proscuitto I just picked up last Saturday was amazing and as it's cured should last for a month or so.